Lamb Moussaka

Rub the olive oil into the flesh of the eggplant slices and season with a generous pinch of salt. Place in a single layer on a lined oven tray. Cook in the oven for 30-35 minutes or until soft and slightly charred.

Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic, dried oregano and cinnamon and cook, stirring, for 1 minute or until fragrant. Add the lamb mince and cook, breaking up with a wooden spoon for 3-4 minutes or until browned. Add the tomato paste and cook, stirring, for 1 minute and then add the diced tomatoes. Bring to the boil and then reduce the heat to medium-low and simmer, covered, for 15-20 minutes.

Note: This step is optional. While the lamb sauce is simmering prepare the béchamel sauce. Melt the butter in a small saucepan over a medium-high heat. Add the plain flour and cook, stirring, for 1-2 minutes or until bubbling. Remove from the heat. Slowly add the milk whisking constantly until the mixture is smooth. Return to the heat. Cook, stirring with a wooden spoon, for 5-6 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from the heat and stir through the Parmesan cheese (reserving a little for garnish). Tip: Refrigerate any extra béchamel sauce in a container for up to 3 days in the fridge.

To serve, layer eggplant slices with some béchamel sauce and the cinnamon lamb sauce. Sprinkle with extra Parmesan cheese. Serve with the mixed salad leaves.